This is a tasty vegetarian meal, that even my big meat-eater husband enjoyed. You can replace the veggie’s for just about any variety: zucchini, eggplant, kale, spinach, watercress, broccoli, cauliflower, bell pepper, etc. If you chop everything up in advance, cooking is a breeze.
- 1 t peanut oil
- 1 c thinly sliced shallots
- 1 T matchstick-cut peeled fresh ginger or ¼ teaspoon ground ginger
- 1 t ground turmeric
- 1 serrano chile, thinly slice (seeded for less heat, I only used 1/2 a one)
- 2 garlic cloves
- 1.5 cups shredded green cabbage
- 1 c sliced shiitake mushrooms caps, other mushroom varieties work well also
- ½ cup ¼-inch thick sliced carrot
- ¼ to ½ cup water
- ¼ c wheat free tamari or low sodium soy sauce
- ½ t sea salt
- 1 (14 oz) can coconut milk
- 1 lb water packed firm tofu, drained and cut into 1 to 1/2 in cubes
- 2 tomatoes cut into 1 in thick wedges
- ½ cup torn fresh basil leaves
- ¼ cup (1 in) sliced green onions
- 2 c hot cooked jasmine or brown rice
- 4 lime wedges (optional)
Heat oil in a large saucepan over med heat. Add shallots and saute for 3 min. Add ginger, turmeric, chile, and garlic, cook 1 min, stirring constantly. Add cabbage, mushroom, and carrot, cook 3 min stirring.
Stir in water, soy sauce, salt, and coconut milk; bring to a boil, add tofu, and reduce heat to simmer for 5 min. Add tomato and simmer for 4 min. Stir in basil and onions turn off heat and allow to sit for 2 min. Serve over rice with lime wedges.